Wednesday, November 23, 2011

The Best Reason to Roast Hot Hot Hot

I knew it was going to be a crazy week... so crazy it's taken me almost another whole week to write about it. Not the prettiest picture, I know, but it really does show off just how easy and hap hazard this is to make. Prep takes less time than to preheat the oven, it's so easy.

A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...

Check it out... Roasted Herb & Garlic Spatchcock Chicken which has become my go-to chicken dish. I've done it with different spice blends from around the world, and they're all lovely. But this one is my little black dress version when I'm not quite sure what I'll be doing with it.

And that roasted butternut squash that usually takes an hour or more to caramelize and cook... just popped in at the same time and check after 10 minutes or so, turn and remove when done. It varies, sometimes the chicken is ready first, sometimes the squash, but all in all a quick and easy combination to prepare while you're chilling out or rushing about doing other things (I prefer the former).

During the week there was naturally, the roasted chicken, squash & sauteed greens, as well as some tasty chicken and pickled ginger sandwiches and, my favorite dish....

I'm sharing it with Presto Pasta Night, which is being hosted this week by Simona ofBriciole also for the THIRD time! Send your entries to simosite (at) mac (dot) com and ccruth (at) 4everykitchen (dot) com by Thursday

The photo makes it definitely very clear. I roast chicken at high temperature as well, but I have never tried to cut it that way. And butternut squash is always a favorite. Very nice combination of ingredients for your pasta dish this week. Thanks!